As we are getting juicy, perfectly ripe, exhaliratingly fragrant and candy-like strawberries from Switzerland and as the temperatures have risen a little (29° C/84° F) lately, I thought that it would be a great opportunity to test David's mouthwatering "Strawberry Sorbet". I mean, there isn't a better way of using strawberries without altering their natural taste and adding any overpowering flavor - it is important to be able to taste the delicate and original fragrance of the fruits used, especially if the fruits are really good).

This "Strawberry Sorbet" is very easy to make and so delicious. It is delightfully fruity, fresh, sweet and has just the right amount of tartness. The addition of Kirsch is imperceptible. This cherry spirit is totally undetectable, yet it seems to add a layer of flavor to the sorbet, a little "je ne sais quoi" and, of course, it lowers the the freezing temperature, resulting in a softer, smoothier (not icy) and fluffier texture.

I was really satisfied with this "Strawberry Sorbet" recipe. The sorbet was so heavenly that I had to make some more the next day. I am really looking forward to being the happy owner of David Lebovitz's very promising book!

Method:1. Cut the strawberries in small slices. Combine them with the sugar and kirsch in a medium bowl. Stir so that the sugar starts to dissolve.2. Cover the bowl with plastic cling wrap. Refrigerate for one hour without forgetting to stir once or twice during the cooling process.3. Put the contents of the bowl in a blender and purée the strawberries and their liquid together with the lemon juice and sea salt until it is homegenous in texture.4. Sieve the mixture in order to remove the seeds (I didn't do that/optional).5. Put the mixture in your ice cream maker and start churning until it is no more runny and a gelato-like dense texture.

Remarks:You can replace the kirsch with another alcohol ou just leave it out.It is possible to replace the alcohol by the same quantity balsamic vinegar (it enhances the flavor of strawberries).You can also spice your sorbet with mint, basil, pepper, etc...

Rosa this is wonderful. Unfortunately I don't have an icecream machine or else I would have made this. However, I prepare the strawberries using almost the same ingredients, instead of kirsch, I use cherry brandy and no salt, less sugar and you have a wonderful dessert.

Rosa...your post...the recipe...and more so your photos are absolutely irresistable.The color is stupendous!Get me a spoon and I'll join you any time ;o) As I've mentioned before...I'm still in envy mode. We're still waiting for those so-called sweet berries you all keep dangling in your posts!I do appreciate David's recipe...but I'm afraid that I will choose to stick with one I created many years ago. I will eventually share this secret recipe hopefully soon ;o)It was so very enjoyable to pass by and see you.Have a great weekend.Flavourful wishes, Claudia

Rosa you have just reminded me I have to make a trip out to the Amish country to purchase Strawberries! and I will make this recipe same day. I love sorbet and friends do to because they feel less guilty eating this compared to Ice Cream. There is nothing better than ice cold sorbet by the lake after dinner!

Thanks Rosa beautiful recipes as usual! and thank you watching my video do you pick wild herbs in Switzerland?

Oh, I love kirsch, I will double the amount, it's not enough for me! ^_^I read in one of my books about chocolate that if you want to enance the flavor of strawberries you can use a little bit of balsamic vinegar, not enough to taste it, just enough to strong the strawberry flavor...I didn't try it but I trust the source...maybe it's possible to use it in your sorbet